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Creamy Wild Rice Soup

This comforting and hearty creamy wild rice soup is a perfect dish for chilly days. Loaded with nutritious vegetables and a rich, creamy base, it promises to warm you from the inside out.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Stirring spoon
  • 1 Measuring cups and spoons
  • 1 Chef’s knife
  • 1 Cutting board

Ingredients
  

  • 1 cup wild rice
  • 4 cups vegetable broth
  • 1 cup water
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons flour (optional for thickening)

Instructions
 

  • Rinse the wild rice under cold water and drain it well.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté for about 3-4 minutes until translucent.
  • Add the minced garlic, diced celery, and carrots. Sauté for an additional 5 minutes until the vegetables begin to soften.
  • Stir in the sliced mushrooms and cook for another 3 minutes.
  • Add the rinsed wild rice, vegetable broth, water, thyme, parsley, salt, and black pepper to the pot. Increase the heat to high and bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes until the wild rice is tender.
  • If you prefer a thicker soup, mix the flour with a small amount of broth to create a slurry. Stir it into the soup and allow it to simmer for an additional 5 minutes.
  • Remove the pot from heat and stir in the heavy cream. Adjust seasoning with salt and pepper as necessary.
  • Serve hot, garnishing with fresh herbs if desired.

Notes

You can customize this soup by adding other vegetables such as spinach, kale, or peas.
For a vegan version, substitute the heavy cream with coconut cream or a plant-based cream alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the soup can be reheated on the stove.